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  • The base number of servings for this recipe is 4
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    Margarita Cheesecake Sopapillas

    Turn your favorite summer cocktail into a creamy and dreamy dessert with these margarita cheesecake sopapillas. The classic sopapilla is layered with a tequila and lime zest spiked cheesecake. 


    Ingredients
    For the Sopapilla Dough
    2
    cups
    all-purpose flour
    1
    teaspoon
    baking powder
    1/2
    teaspoon
    salt
    2
    tablespoons
    cocont oil, cold
    3/4
    cup
    warm water
    *
    coconut oil, for frying
    For the Filling
    2
    tablespoons
    tequila
    1
    lime, juiced
    1
    package
    cream cheese, at room temperature
    7
    ounces
    condensed milk
    *
    powdered sugar, for dusting
    Directions
    Make the sopapillas: In a bowl combine flour, baking powder, salt. Cut in coconut oil until mixture resembles a crumble. Add warm water and mix until a dough forms. Allow dough to rest for 20 minutes.
    Meanwhile, in a sauce pan on medium heat add 2 inches of coconut oil. Pull large walnut sized rounds off of dough. Roll into balls, then stretch into 2-3 inch discs. Once oil is hot, add discs to pan. Fry until golden on both sides, then place on paper towels to drain. Work in batches until all sopapillas are fried.
    Make the filling: In a small bowl combine filling ingredients. Microwave for 15 seconds, until warm and easy to whisk together.
    Assemble sopapillas: Slice sopapillas in half and top with a tablespoon or two of Margarita Cheesecake filling. Top, sprinkle with powdered sugar and serve.

    The base number of servings for this recipe is 4
    OK

    Categories 

    Classic

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